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Chicken Wings with Thai Sweet & Hot Chili Glaze
From Weber's Recipe of the Week
Glaze
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
Vegetable oil
Kosher salt
Freshly ground black pepper
To make the glaze: In a small bowl, whisk the glaze ingredients.
Trim excess skin from the edges of the wings. Lightly brush or spray with the oil, and season with salt and pepper to taste.
Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times. Serve warm.
Makes 4 servings
From Weber's Recipe of the Week
Glaze
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
Vegetable oil
Kosher salt
Freshly ground black pepper
To make the glaze: In a small bowl, whisk the glaze ingredients.
Trim excess skin from the edges of the wings. Lightly brush or spray with the oil, and season with salt and pepper to taste.
Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times. Serve warm.
Makes 4 servings
